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Hey. I'm a sous chef in NYC. I'm trying to look for a knife that would be perfect for dinner service, like a combination of a gyuto and slicer. Do you think a 50/50 kiritsuke would be a good fit? I need help. Also I am on quite a limited budget so I'm trying to go for bang for buck as well.

Are you right handed?Do you know how to sharpen?Do you like to rock the knife or push cut primarily?Do you want a stainless knife?Do you want to get a western handled knife or Japanese handle?How much did you want to spend?

-Right handed.-I can sharpen fairly well but am by no means an expert.-push pull cuts, rarely rock- stainless would be preferable but not super important, I keep a clean knife.- I like japanese handles- 250 max

burkecutlery wrote:Hmm...it seems a lot of knives would do this pretty well...

If you don't need a lot of knuckle clearance, and do a LOT of slicing/pull-cutting, you can use a Sujihiki as an all-rounder--lots of pros like to roll that way.

OR you can go the other route, and still use a gyuto(if you want a kiritsuke tip, fine, but it makes little to no difference), just get a thin one. Like the Konosuke.

+1 to the suji idea

I have seen many videos of prep being done primarily with a suji, so I thought Id give it a go. If you are primarily a pull cutter it will take some time but I really enjoy the suji for main prep. The thin blade goes very well with the height of the blade. I find this works wonders with very fine knife cuts. If in a fine dining kitchen where perfect knife skills are the norm a suji with definitely help with that. This is only my opinion, so take it for what its worth. Good luck to you

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